This is a 5-minute recipe my Cantonese grandfather passed down to me. Eat your pickled daikon with everything from fried rice to spicy tuna salad, as pictured in the photo.
1 lb purple pickled daikon
½ cup of warm water
½ cup of vinegar
1.5 cups of white sugar
Peel the skin off of your daikon. Cut into slices or strips. I like to keep them long, almost like a shoestring French fry. But you can cube them, cut them into matchsticks, it’s really up to you.
Combine the water, vinegar, and white sugar in a large mason jar. It’s important that the water is warm to hot in temperature so the sugar can dissolve. Stir until the sugar is dissolved.
Put the sliced daikon into the jar and let it sit for anywhere from one hour to twenty four on the counter top. In a pinch, I’ll eat it after an hour but I prefer to let them pickle for longer. The longer you let it sit, the sweeter and more sour the daikon will be. Store in the refrigerator after letting it sit out.
Serve as a crunchy sweet and acidic side to round out your meals. I ate it here with sriracha tuna salad.
This recipe was created by Local Roots contributor Blake Lew-Merwin / @blakemakesfood
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